BASIC BREAD DOUGH

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/3 cups lukewarm water (about 105 degrees)
2 tablespoons extra-virgin olive oil
1 teaspoon salt
4 cups bread flour plus more if necessary

In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt.

Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes.
Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.

Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.
The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. Proceed with the individual recipes for bread tart or fougasse.
Notes: makes 1 1/2 pounds dough

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